Looking for a date venue that doesn’t involve alcohol or a three-course meal? Ashley Gummerson explains why you’ll find love in a third-wave café. Photo by Joshua Ness

With an increasing number of home roasting machines on the market, we investigate whether the results justify the time and effort. Photo by Gary Smith

Would you buy a synthetic coffee concocted in a lab? What if it was significantly cheaper and more environmentally friendly? David Burrows dons his white coat to see what the future may bring. Photo by Gary Smith

Running a mobile coffee wagon is many people’s dream, but what is the reality? Caffeine abandoned its heated office and comfortable chair for three days to find out. Photo Leanne Bracey

Instagram is awash with perfectly lit shots of latte art and on-trend cafés with bare brick walls and wooden counters, but does it really have anything to add to the speciality coffee culture? Chloë Callow is unconvinced

Having greater control over the coffee you serve is high on every café’s agenda, but starting your own roastery is an expensive and serious undertaking. Alex Stewart explores the middle ground of slot-roasting

The Swedish tradition of fika is about more than enjoying coffee and cake – it gives us time to relax, socialise and focus on what’s important, as Anna Brones discovers.

There’s an undeniable romance to the humble spring lever espresso machine. It’s a romance that you can actually taste in the cup, says Hoi Chi Ng

We demand a lot from our coffee these days, great taste, an acceptable price and organically sourced. Maja Jaworska asks, can we really have our coffee and drink it?

Photo by Gary Smith
One of the world’s most popular brew methods, the Ibrik, has been struck from the program at the World Barista Championships. And that’s a huge shame, says Chloe Callow

That paper cup you’re hoping to recycle is destined for landfill – like billions more. Surprised? David Burrows explains why and does the math on greener options